Vegan Broccoli Cheddar Soup
Creamy, broccoli cheddar soup that's all vegan! Finally a plant-based and dairy-free version of a Panera favorite.
Ingredients
- 2 lbs broccoli chopped
- 3 medium-sized potatoes peeled and chopped
- 1 medium-sized carrot chopped
- 1 small yellow onion diced
- 3 cloves garlic
- 6 cups veggie broth or Better than Bouillon
- 1 cup vegan shredded cheddar cheese
- ¼ cup nutritional yeast
- ¼ tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a large pot, heat up 1 tablespoon of oil. Add the diced onion and minced garlic, and saute on medium heat until fragrant.
- Pour in 6 cups of veggie broth, then add the chopped broccoli, potatoes, and carrot. Increase heat to high, cover, and bring to a boil.
- Once the soup has been boiling for 5 minutes, reduce heat back to medium and let simmer, stirring occasionally. Keep cooking for about 10-15 minutes, or until potatoes soften.
- Turn off the heat, then add smoked paprika, nutritional yeast, and salt and pepper to taste. Mix in 1 cup of shredded vegan cheddar until it melts completely in the soup.
- Carefully blend the soup using a blender or immersion blender. Leave some chunks if you prefer the soup to have texture. Serve immediately with bread on the side and enjoy!
Notes
Fancy a bread bowl? It’s a lot easier than you think to make it fancy! Sourdough bread bowls can be found in the bakery section of your local grocery store. Simply cut a hole on the top and scoop out the inside for the soup. Save the scraps of bread and toast for dipping!
For the blender, I use a handheld immersion blender which allows me to blend the soup right in the pot. If you’re serious about soups, I recommend getting one! Get the one I use here.
Tried this recipe?Let us know how it was!